INGREDIENTS
8 Young Kipfler Potato, cubed
170g vegan butter
1 bunch chives, finely chopped
1 bunch parsley, finely chopped
Salt, to taste
Habanero and roast garlic hot sauce*, to taste {or any Hot Sauce}
Pinch Aleppo Pepper, to serve
METHOD
1 Boil potatoes until tender, drain and set aside.
2 Mix salt and hot sauce through the butter until combined.
3 Stir through the boiled potatoes while still warm, fold through the herbs. Taste and adjust seasoning.
4 Pour into a large serving bowl and season with a few more drops of hot sauce and some aleppo pepper
